Chinese Eggplant with Garlic Sauce (红烧茄子)
Ingredients
- 2 small Chinese long eggplant
chopped to bite-size pieces, 10 oz. / 300 g
- 1 teaspoon salt
- 1 tablespoon cornstarch
- Sauce
*footnote 2
- 1 tablespoon light soy sauce
or soy sauce
- 1 tablespoon water
- 1/2 teaspoon dark soy sauce
*see footnote 3
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- Stir-fry
- 2 1/2 tablespoons peanut oil
or vegetable oil
- 1 teaspoon ginger
minced
- 3 cloves garlic
chopped
Directions
- 1
- 2
(Option 1) Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- 3
(Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
- 4
Combine the sauce ingredients in a small bowl, mix well.
- 5
Sprinkle eggplant with 1 tablespoon cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- 6
Add 2 tablespoons oil to a big nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
- 7
Add the remaining 1/2 teaspoon oil, the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
- 8
Serve hot as a side or as main over steamed rice or noodles.
Chinese Eggplant with Garlic Sauce (红烧茄子)
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Ratings & Reviews
Based on 245 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful dish that satisfies like a main course but shines as a side? This Chinese Eggplant with Garlic Sauce (红烧茄子) delivers an authentic, restaurant-quality experience right in your home kitchen. It's a remarkably satisfying vegan option that brings rich flavors and delightful textures to any meal.
This recipe truly works because it elevates humble eggplant to new heights. By grilling the eggplant until crispy and smoky before it meets the sauce, you avoid the common pitfall of mushy eggplant and introduce a deep, complex flavor. The result is perfectly tender pieces that hold their shape, beautifully coated in a rich, savory garlic sauce that clings to every bite. It’s a masterful balance of technique and taste, making it far more dynamic than a simple stir-fry.
What you can expect is a dish brimming with umami and garlicky goodness. Each bite offers a delightful contrast: the subtle smoky notes and tender-crisp exterior of the eggplant yielding to a soft interior, all enveloped in a deeply savory, slightly sweet sauce. This naturally vegan eggplant recipe is incredibly versatile, perfect served over steamed rice or noodles for a complete meal. With the simple substitution of tamari or coconut amino for the soy sauces, it also becomes a delicious naturally gluten-free eggplant dish.
Customization & Variations
To ensure this dish fits various dietary needs, you can easily make it gluten-free by swapping the light soy sauce and dark soy sauce with tamari or coconut amino, as specified. For those who prefer a touch more heat, a pinch of red pepper flakes could be added to the sauce, though it's perfectly flavorful as is. Experiment with different types of long, slender eggplant if Chinese long eggplant isn't available.
Serve this Chinese Eggplant with Garlic Sauce as a hearty main course over fluffy white rice or springy noodles, allowing the rich sauce to meld beautifully. It also makes an exceptional, flavorful side dish alongside other Asian-inspired entrees, adding a vibrant color and satisfying texture to your spread.